Recipe: John Stenton’s Turkey Tip – Turkey and Creamy Stilton Pies
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A great recipe suggestion from John Stenton for the Christmas season. Turkey and Creamy Stilton Pies Makes 4 50g butter 1 tbsp rapeseed oil 1 medium onion, peeled and finely chopped 250g chestnut mushrooms, sliced 400g leftover roast turkey, brown and white meat (cut into chunks) 2 garlic cloves, peeled…
Recipe: Andy Needham’s Fresh egg pappardelle with Welsh saltmarsh lamb shoulder ragu
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A recipe from Andy Needham, chef and owner of L’Amorosa. Fresh egg pappardelle with Welsh saltmarsh lamb shoulder ragu Serves 4 Ingredients For the ragu: 250g salt marsh lamb shoulder(de-boned and diced) 1 small red onion ½ stalk of celery, chopped 1 sprig of rosemary, finely chopped 250g tinned peeled…
Recipe: John Stenton’s Tasty Lamb Shank
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1. Stick some fresh Rosemary and Sage in the top of the Lamb Shank. 2. Sit the shank up in tin foil and make it into an open parcel. 3. Pour in an inch and a half of white wine. 4. Wrap the tin foil and put it on a…
Recipe: John Stenton’s New season butterflied leg of lamb
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John Stenton BBQ favourite: New season butterflied leg of lamb! 1 leg of lamb, approx 2.25kg (5lb) weight, feeds 6-8 people. For the marinade: 2tbsp chopped fresh rosemary. 2tbsp chopped fresh thyme. Zest 2 lemons. 6 garlic cloves, crushed. 130ml (4½fl oz) olive oil. 3 fresh bay leaves. – Mix…